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First Aired - 08/17/2010 12:00PM
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This week on Cooking Issues Dave and Stassia sit down with Jeffrey Steingarten, Vogue food critic and Iron Chef America judge. A bevy of callers chimed in to ask about everything from the vegetarian potential of meat glue to how to get the most out of MSG (and the myths that prevent meeting that potential). Callers also wondered what equipment will get you the best juice and smoothie action and whether or not that food on Iron Chef was actually delicious or not. Don't miss this chance to hear an east coast food legend speak among friends about the subject he loves most. This episode was sponsored by Tekserve: your one-stop shop for all things Mac.
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Cooking Issues Introduction: Jeffrey Steingarten (22:49)
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Jeffrey Steingarten, Cooking Issues, Dave Arnold, Jeffrey takes Iron Chef very seriously, chefs don't want their reputations destroyed, after chefs win Iron Chef they get tons of business, food myths, you can't eat oysters in months without an r?, Jeffrey just ordered a pig jowl from Heritage Foods USA, how do you develop a palate?, eat everything you can!, all of us have about the same taste buds, there are some super tasters, Jeffrey became a perfect omnivore, except for insects and desserts at Indian restaurants, deep fried bamboo worms, to become a critical cook or critical eater you should eat things you don't like, caller from Los Angeles, how good is the food REALLY on Iron Chef?, Jeffrey has been surprised at how good it is, the actual Iron Chefs make some incredible dishes, it's hard to judge combination you've never had before, Wiley DuFresne was a contestant on Iron Chef against Mario Batali, Tilapia, Jeffrey has a personal bias against brush work on a plate, they had to use Tilapia on the show, it's a hard fish to cook, nobody liked Wiley's dessert, caller is a private chef, client loves when he makes a souffle, pre preparing souffle?, egg white foam, gelatin, Ceragenin,Jeffrey & Dave Answer More Listener Questions (42:30)
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clam purging, Dave would not purge a clam in fresh water, corn meal to get the clams eating, Dave tried getting snails to eat rosemary but was not successful, fattening snails on milk, Etruscan snail varity, question about avocado puree, don't put the pit in the puree, what else can you use besides citrus juice, ascorbic acid, has more anti oxidant power and less acid taste than a lime, Vitamin C Powder, which juicer is the best, there is no single thing that will juice all things well, Vita Prep, Champion Juicer, there are a few things you should be worried about with blending, tip speed, sharpness of blades, pitcher design, Nutrifaster, are there any meat glue applications for vegetables?, can melons be compressed without a vacuum machine, Jeffrey has never eaten anything with meat glue that was worth eating, traditional turducken is an abomination, you can't overcook duck in fat or sauces, some people don't like to cut around cartilage, the flatiron isn't the best steak to eat according to Jeffrey, reducing capsaicin levels in peppers, you could melt the top layer away with an enzyme but then you would contaminate a pepper, you should use a knife, Aji Dulce, potato puree, its not peeling the outside its peeling the inside, any contamination and the whole process is ruined, is there a secret to using MSG to help blend favors, Dave suggests not to use too much, MSG has been used in Asia for many many years, Jeffrey wrote early about debunking myths about MSG, Why Doesn't Everybody in China Have a Headache, Chinese Restaurant Syndrome, most of the time MSG is not properly blended, MSG is produced by microbial fermentation, if that is not done properly there could be other compounds that would give a negative reaction, fermentation and purification techniques have gotten better, Kent Kirshenbaum, brain damage and MSG, there has thus far only been an attempt to remove salt from fast food not sodium, salt reduction, people should read and publish more research, not enough people do proper nutritional research, campaign against salt, Jeffrey talks about the perfect french fries and horse fat,To comment on this episode click here. There are currently Comments
First Aired - 05/22/2011 12:00PM
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This week's episode of The Main Course sees hosts Patrick Martins & Katy Keiffer host a salon-style roundtable discussion with Jeffrey Steingarten, author and food critic at Vogue Magazine, Nils Noren, chef and culinary educator, and Chris Carpenter, chairman of the board of Slow Food USA and Napa winemaker. The group discusses topics ranging from blind tastings, wild salmon and sous vide cooking. This episode was sponsored by Hearst Ranch, the nations largest single-source supplier of grassfed and grass finished beef.
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The Main Course: Jeffrey Steingarten, Nils Noren & Chris Carpenter (35:48)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Hearst Ranch, Steve Hearst, cattle share project, Heritage Foods USA, grassfed beef, cowboy culture, Brian Kenny, Nils Noren, French Culinary Institute, Jeffrey Steingarten, Vogue Magazine, Chris Carpenter, Cardinale, Napa Valley, Slow Food, Judgement Day, Harold Camping, Family Radio, The Rapture, Eataly, Italian cheese, charcuterie, food access, blind tastings, it's expensive to teach people how to cook, commodity foods in taste tests, Heritage pork always tastes better, grassfed beef isn't always favored, salmon tasting, wild salmon, sustainability, farmed fish, test tube meat, high end wine prices, accessibility, Ray Kroc, test tube food, citrus root, GMO's, Monsanto, Europe, Bill Gates, the US spends 13% of family income on food,Institutional Dining, Culinary Education & Expensive Wine (30:07)
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Sodexo, hotels, hospitals, budgeting, taste, institutional dining, Red Rooster, university dining, going to school to become a chef, culinary education, Bobby Flay, Iron Chef, amateur Iron Chefs, building a palate, American spending, going out to restaurants, is it worth spending $200 on a bottle of wine?, what do you get at high price points?, scarcity affects price, food and wine as a business,SousVide Supreme: A Conversation on Food Technology (28:35)
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sous vide cooking, Nathan Myhrvold, home cooking unit, small appliance business, SousVide Supreme, $399, connective tissue, duck breast, different cuts react differently, infusions, vacuum infusion, flavor profiles, health benefits of sous vide, Dave Arnold, sous vide vs low temperature cooking, FoodieLink.com, Mark Dingle, The Restaurant Show, Nils Noren, home cooking explosion, Golden Oreos,To comment on this episode click here. There are currently Comments
First Aired - 02/13/2011 12:00PM
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This week on The Main Course, Patrick & Katy are joined by NY Times bestseller and legendary food personality Jeffrey Steingarten. Jeffrey explains the difference between Cajun and Creole food, defends meat as pleasure, and shares the two basic uses for "molecular gastronomy". Later in the show, Brad Farmerie stops by to tell the story of his winning Cochon 555 dishes. Find out why he thinks the loin is the most worthless cut! Also on the show, Ryan Butler and Nancy Newsom of Col. Nancy Newsom's Ham. This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com
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The Main Course Introduction (4:57)
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Patrick Martins, Katy Keiffer, Whole Foods Market, animal welfare,Jeffrey Steingarten in Studio (19:51)
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Jeffrey Steingarten, The Man Who Ate Everything, NY Times bestseller, saturated fats, how great would it be if butter just passed through our system, Good Shepherd Poultry Ranch, African brown geese, Jessica Harris, sugar trade, slavery, creole cooking, creole vs cajun, New Orleans, you can grow or catch your own food for Cajun cuisine, wild food culture, molecular gastronomy, extracting fruity aromas from hot peppers, they really only have one pepper in India, red pepper, the French grow at least 18 different types of potatoes, Italians grow only two potatoes - north and south,New Cooking Technology & More with Jeffrey Steingarten (27:46)
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new cooking technology, equipment the size of a bus, compressing food, killing bacteria without the ill affects of pasteurization, raw milk, sheeps milk, Jeffrey was offered the presidency of Slow Food, following new trends, Mark Pastori, human beings do not need meat to survive or thrive, we eat meat for our own pleasure, we have been able to justify it, there is no excuse for killing animals for food that doesn't give you pleasure, no excuse for animal suffering, people evolved out of being proto apes because they were able to cook and eat meat, Salad the Silent Killer, most vegetables in their raw state have chemical defenses for people eating them, seeds are bitter for a reason, sometimes even poisonous, before cooking it was hard to get any nutrients from vegetables, the Chinese don't traditionally eat many raw foods, traditional Chinese food, Eric Asimov, Fuchsia Dunlop, Jeffrey just got back from Madrid, science food, modernist cuisine, relationship between man and machine, modified starches, hydrocolloids, is the flavor profile really improved by gadgets, Ferran Adria, two basic uses for molecular gastronomy, premium innovation, 1. making traditional food taste better and work better, 2. to invent new dishes that nobody has ever had before, perfecting traditional dishes with technology, pub grub, pea and ham soup,Col. Nancy Newsom's Ham (8:53)
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Nancy Newsom, differences between breeds and curing styles, biggest difference is in the aging process, Europeans are more traditional in their views on ham, Colonial Newsom's, venison curing, white magic sand, sea salt, Dave Arnold had a ham exposition at the New York Hotel Show, David Chang has an American ham course, hand rubbed, no nitrates,Brad Farmerie of Double Crown & Public (34:38)
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Brad Farmerie, Double Crown, Public, Ryan Butler, pastry chef at Double Crown, Brad won New York's Cochon 555, red wattle, Lazy Farm, cooking with pigs blood, grilled kangaroo, exotic game, kobe beef tongue, merging Indian spices with local ingredients, how often is it done well?, the word fusion makes peoples skin crawl, pig milk, feral pigs, grilled venison can be a hard sell in the summer, desserts, miso, bacon fat, smoked pork fat, toasted rye bread ice cream, Brad did 10 different dishes for Cochon 555, smoked pork bones, fat washed cocktail, Eben Freeman, black pudding pie, pig blood popsicles, ground loin in the black pudding, least desirable parts of the pig are the most expensive, Brads mentors, Peter Gordan, chicken brains, pigs brains, beef cheeks, pork nuggets, pig bladder,To comment on this episode click here. There are currently Comments
